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Lemon Herb Chicken Casserole

Lemon Herb Chicken Casserole

A comforting and flavorful one-pan dish featuring tender chicken, fresh herbs, and zesty lemon, perfect for weeknight dinners or casual gatherings.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 4 cloves garlic, minced
  • 1.5 pounds baby potatoes, halved
  • 3 large carrots, chopped into chunks
  • 3 tablespoons olive oil
  • 1 cup low sodium chicken broth
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1 medium onion, diced

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Prepare all your ingredients: cut the chicken, chop the vegetables, mince the garlic, and chop the herbs.
  3. In a large mixing bowl, combine the chicken, potatoes, carrots, and onion. Drizzle with olive oil, add garlic, lemon zest, thyme, and rosemary. Season with salt and pepper and toss to coat.
  4. Transfer the mixture to a 9x13-inch baking dish, spreading it into an even layer. Pour lemon juice and chicken broth over the top without stirring.
  5. Cover the dish tightly with aluminum foil and bake for 35 minutes.
  6. Remove the foil and bake uncovered for an additional 20-25 minutes until the chicken reaches 165°F and the vegetables are tender.
  7. Let the casserole rest for 5 minutes before serving. Garnish with fresh herbs and lemon slices if desired.

Notes

The quality of your lemons matters tremendously. Always choose fresh, organic lemons when possible. Fresh herbs also make a significant difference in this recipe compared to dried versions.